Wild Greens or Spinach Pies

Ingredients

For the Dough:

• 1 kg flour
• 80 ml extra virgin olive oil
• 20 g salt
• 20 ml raki or tsipouro (without anise)
• 30 ml lemon juice
• 500-550 ml water

For the Filling:

• 1 kg wild greens (vlita) or spinach
• 100 ml extra virgin olive oil
• 1 dry onion
• 4 spring onions
• 1 bunch parsley, finely chopped
• ½ bunch mint, finely chopped (optional)

Method

1. Carefully clean and wash the wild greens or spinach. Allow them to drain well.
2. Heat the olive oil in a large pot and sauté the finely chopped onion until softened.
3. Add the greens and season lightly with salt to help reduce their volume. Cook until the excess moisture evaporates.
4. Remove from the heat and add the parsley, finely chopped spring onions, optional mint, and freshly ground pepper.
5. Mix well and transfer the filling into a strainer so any remaining liquids can drain away.
6. To prepare the dough, combine all liquid ingredients in a bowl. Add the salt and gradually incorporate the flour, kneading until a soft dough forms.
7. Cover and allow the dough to rest for 1 hour.
8. Divide the dough into five pieces and roll into thin pastry sheets using a rolling pin or pasta machine.
9. Using a small plate or pastry cutter, cut the dough into round discs.
10. Place one spoonful of filling onto one half of each disc and fold over to seal.
11. Arrange the pies on a floured surface or baking tray lined with parchment paper.
12. Heat plenty of olive oil in a frying pan. Once hot, reduce the heat slightly and fry the pies on both sides until golden and crisp.
13. Transfer onto absorbent paper to drain.
14. Serve plain or topped with grated dry anthotyro cheese.

Simple ingredients, timeless flavors, and the spirit of authentic Cretan hospitality.